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Lemon Summer Squash Bread Recipe

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This recipe for Lemon Summer Squash Bread is from The Lenox-Monson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c melted butter
2 c white sugar
2 t lemon zest (zest the lemon before you juice it, set 1 t aside for the glaze)
¼ c fresh lemon juice (about 1 lemon, but reserve 1 T for the glaze)
1 t vanilla
3 eggs
3 c all purpose flour
1 t salt
½ t baking powder
1 t baking soda
2 c summer squash, grated
(optional – 1 c blueberries and 1 T flour)

Glaze for the top
1 T melted butter
½ c powdered (confectioners) sugar
1 T lemon juice
1 t lemon zest
Directions:
Directions:

Preheat oven to 325 degrees F. Grease with butter 2 loaf pans, 4 mini pans or 24 muffin tins
Mix butter, sugar, lemon juice, lemon zest and vanilla in a mixing bowl
By hand or with a mixer, add eggs one at a time until incorporated and then beat the batter for 2-3 minutes until very light and fluffy
In a separate bowl, whisk together flour, salt, baking powder and baking soda
Add dry ingredients to wet, about 1 c at a time, until just mixed
Add squash to mix and stir just to blend
If desired, mix blueberries gently with flour, and then add to mixture until just folded in
Pour into prepared pans.
Bake – 50-60 minutes for regular loaf, 40-50 minutes for mini loaves or 20-25 minutes for muffins – check with a toothpick, will come out clean. Allow to cook 10-15 minutes then turn out onto clean surface
Make glaze – mix all ingredients until smooth – add a little water if needed to thin
Drizzle glaze over top of warm bread
Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
another breakfast bread - really good in the summer when yellow squash and blueberries are yummy. Sneaky veggies

 

 

 

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